I'm generally not one for super sweet and trashed up desserts but I can definitely get behind these Smore's Bars.
Of my limited camping and smore's making experience, I'm always torn between just eating the roasted marshmallows and actually eating smore's. I have issues with actual smore's because sometimes the chocolate doesn't melt all the way through and you really don't know that until you take a bite. And then, there's the whole burnt marshmallow versus golden brown and delicious marshmallow debacle. More often than not, I'll just rotate between the two depending on my mood. When I get sick of marshmallows and smore's, all I want to do is roast the marshmallows because it's mainly an excuse to play with fire.
These bars on the other hand are wannabe smore's, sadly without the fire, but taste even better in my opinion.
They are also an example of a dessert that I tucked deep in the recesses of my food mind. Step aside bread thoughts.
I was reading a book which has no relation to these bars whatsoever when they popped into my mind. My mom used to bring these to events and potlucks because they are so, so easy and adored by both kids and adults.
And since Valentine's Day is around the corner which is basically an excuse to eat all the sweets, they are of course decorated with pink, red and white M&M's. These are definitely not my favorite color scheme, but in the spirit of gushy love stuff, I'll grace my blog with their presence. Note: It need not be Valentine's Day to make these bars.
I used to think M&M's were a rather underrated candy but they are actually pretty great and even better on these bars. As a deconstructed s'more, these bars have a graham cracker cookie crust on the bottom which is then topped with lightly toasted marshmallows and then M&M's. To top it off, this is all generously drizzled in melted chocolate. So yes, they are pretty sweet but the graham cracker cookie crust helps to balance that out with a little bit of saltiness.
Once the bars have cooled for an hour, (this can be accomplished at a faster rate in the fridge) cut into squares.
Whether you decide to share or indulge for yourself, there are plenty of leftover ingredients to make another batch or a double batch.
Some legit mouthwatering action is going on here.
Yields: Nine 2-inch x 2-inch bars
These bars keep well in an airtight container in the refrigerator for up to 5 days.
¼ cup brown sugar
¼ cup all-purpose flour
½ cup graham cracker crumbs (~6 graham crackers)
¼ teaspoon baking soda
4 tablespoons butter, melted
1½ - 2 cups mini marshmallows
½ cup M&M's (color of your choice)
2 tablespoons chocolate chips, melted
Preheat oven to 350ºF. Line a 9-inch x 9-inch square pan with aluminum foil. Set aside.
In a large bowl, combine the brown sugar, flour, graham crackers and baking soda. Slowly stir in the melted butter until course crumbs form.
Dump the crust into the bottom of the square pan. Press evenly into the bottom of the pan.
Bake the bottom crust for 10-12 minutes or until golden brown.
Remove from the oven and evenly sprinkle the top with mini marshmallows. Return to the oven for 1-2 minutes or until the marshmallows are puffy and lightly golden brown on top.
Immediately sprinkle with the M&M's, pushing them lightly into the marshmallows. Drizzle with melted chocolate.
Let cool completely (about 1 hour) before cutting the bars. Bars can also cool in the refrigerator for a faster chilling process.